Tables index

From

Organoleptic Profile of Mbala-pinda Formulated with Cassava, Corn, Taro and Peanut Pastes

Miantoko Zébita Gedellevie Ryssie, Elenga Michel, Moulengo Massamba Stève

American Journal of Food and Nutrition. 2025, 13(2), 56-61 doi:10.12691/ajfn-13-2-1
  • Table 1. Composition of types of mixture of Mbala-pinda with cassava
  • Table 2. Composition of types of mixture of Mbala-pinda with corn
  • Table 3. Composition of types of mixture of Mbala-pinda with taro
  • Table 4. Appreciation of Mbala-pinda made from cassava
  • Table 5. Appreciation of Mbala-pinda made from corn
  • Table 6. Appreciation of Mbala-pinda based on taro
  • Table 7. classification of improved Mbala-pinda